Muffin Monday: Pina Colada Muffins

*** Have a little fun in your muffins today!





From Denny: Here's a fun little recipe from a bed and breakfast down in Florida. It includes coconut and pineapple for a sweet moist muffin of sheer delight. It's also very easy to make because it employs a yellow cake mix. If you don't have any rum extract you can easily substitute vanilla extract in its place.


*** Remember to support small business in your area and when you travel. Why stay at a Big Business hotel as you travel when you can stay in a more home like atmosphere of a bed and breakfast inn? The prices are comparable, the people friendlier and your stay will be memorable.


Pina Colada Muffins

From: Magnolia Plantation Bed & Breakfast Inn
309 SE 7th Street * Gainesville, Florida 32601

Email: info@magnoliabnb.com

Makes: 24 Medium muffins.

Ingredients:

1 lb box of yellow or butter cake mix
1 tsp. pure coconut extract
1 tsp. pure rum extract
1 cup flaked coconut
1/2-1 cup chopped nuts (walnuts or pecans)
8 oz. can crushed pineapple, undrained

Directions:

Preheat oven to 350 degrees. Prepare cake batter according to package directions. Add remaining ingredients and mix for 1 minute. (Do not over mix.)
Fill greased muffin cups 3/4 full and bake for 15-20 minutes or until golden brown. Let cool on wire racks.



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Muffin Monday: Banana Praline Muffins, White Chocolate Banana Bread



Muffin collage photo by _Nezemnaya_ @ flickr


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Yummy Homemade Coconut Cream Pie

Coconut Cream Pie by little blue hen @ flickr


From Denny: When it comes to holidays, new Spring weather and the coming summer, Southern cooks in my area often turn to making coconut cream pie. It's a real crowd pleaser and great for school functions, family gatherings and holidays.

If you don't have the time to make your own pie crust just purchase one from the refrigerated section of your grocery store as many of them are quite good. If you never have made your own, take the challenge and enjoy the fun of "making it from scratch" as the old cooks used to say.

If you don't like meringue to top the pie you can always use a whipped cream topping, preferably the real thing and not the imitation. Also, if you get in a hurry and forget to place the coconut on the topping to toast as it bakes just add toasted coconut later to each individual piece as you serve!





Coconut Cream Pie

From: Food writer Corinne Cook @ 2TheAdvocate

Makes: 1 ( 9-inch) pie

Ingredients:

1 (9-inch) pie crust, baked

Coconut Cream (or Custard) Filling:

2/3 cup sugar
3 tbls. cornstarch OR 1/3 cup all-purpose flour
Small pinch of salt
2 cups milk
3 large eggs, (separate whites from yolks and place in separate bowls)
1-1/2 tbls. butter
1 tsp. vanilla
3/4 cup grated coconut
1/2 cup grated coconut for topping

Meringue:

3 egg whites at room temperature
1/4 tsp. cream of tartar
6 tbls. sugar
1/2 tsp. vanilla extract

Directions:

Coconut Cream (or Custard) Filling:

1. Prepare pie crust and bake. Allow to cool completely.

2. In medium saucepan, combine sugar, cornstarch or flour and salt.

3. Gradually stir in the milk and mix well. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil for about 1-1/2 minutes more, then remove from heat.

4. Beat egg yolks with a fork until they’re well blended. While stirring, slowly stir about 1 cup of the hot mixture into the beaten egg yolks; then add it back to the hot mixture. Cook, while constantly stirring, another 1 or 2 minutes or until thickened. Remove from heat.

5. Stir in the butter, vanilla and 3/4 cup grated coconut. Pour into baked pie shell which has cooled completely.


Directions for Meringue:

1. Using a mixer, beat egg whites and cream of tartar together until frothy. Gradually start adding sugar a little bit at a time. Beat until stiff and glossy and sugar is dissolved. Beat in vanilla.

2. Drop spoonfuls onto hot custard in pie shell and spread meringue to meet edges of crust to prevent shrinking and weeping. Make swirls or dab spoon on top of meringue to make points. Sprinkle with remaining 1/4 cup coconut.

3. Bake in preheated 400-degree oven until lightly browned, about 7 to 9 minutes.


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!